Fresh Salmon Fishcakes With Mango And Sweet Chilli Salsa

INGREDIENTS

INSTRUCTIONS

Place the salmon in a shallow frying pan and pour in enough water  to
come halfway up the sides. Simmer for about five minutes until the
fish is just done.  2 Remove the root and trim the top of the spring
onion. Cut in half  across, cut lengthways into thin strips and place
into iced water.  Set aside and leave until the strips have curled. Use
for a garnish.  3 Drain the potatoes and mash with the butter. Grate
the zest from the  lemon and squeeze the juice. Add 1 tbsp juice to the
potatoes with the  lemon zest and fish sauce, if using.  4 Drain the
salmon and transfer to a bowl. Remove the skin and bones,  gently flake
the flesh and stir into the potatoes. Chop the coriander  to make 2
tbsp. Stir 1 tbsp into the fish cakes with the seasoning.  Set the
other tbsp aside for the salsa.  5 With floured hands, divide the
mixture into four equal-sized balls.  Flatten and form into fish cakes.
6 Place the seasoned flour onto a plate and dip the fish cakes in it
to cover both sides. Heat the oil in a frying pan and fry the fish
cakes for 5-6 minutes, turning once.  7 For the Salsa: Peel the mango.
Slice the flesh from either side of  the stone and cut into small dice.
Peel and finely chop the fresh  ginger.  8 Combine in a bowl with the
chopped onion, lime zest and juice, sweet  chilli sauce, if using, and
the reserved coriander.  9 Serve two hot fish cakes per serving on top
of the mixed leaves  with the salsa spooned on top. Decorate with the
curled spring onion  strips.  Converted by MC_Buster.  Recipe by: Can't
Cook Won't Cook  Converted by MM_Buster v2.0l.

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